Chicken Cacciatore
Chicken Cacciatore translated from the Italian Cacciatore means hunter. It originated as something that hunters would make while out on a quest. I’ve read that it was first done with rabbit that was nabbed while on the hunt. Then as time passed it started to be done with chickens back home.
Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half, if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin left on or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.
Sprinkle the skin side with salt and pepper.
Put the chicken in the pan with the skin side down and salt and pepper the up side.
Now you will start on the veggies.
Cut a red, or green, pepper in half lengthwise and clean out the seeds and the white stuff.
Chop it up the size you want. Not too small, you’ll want it to be to be “rustic” like a we’re on a hunt. Ya know?
Now the onion. Cut the ends off then in half. Peel the skin and the first layer off each half. Slice into it vertical but not completely end to end. Leave the stem end holding it together. Did I say that right?
Now horizontal. The space between all these cuts is going to determine the size of the chopped pieces.
Then chop it cross ways for the finish!
Check on the chicken. When it is browned and crispy turn it over.
Lay you knife sideways on a garlic clove and smash it with the heel of your hand. Smash them all, one at a time.
Peel the skins off the cloves.
Cut the brown little stem things off.
Chop them up.
The chicken should be crispy on both sides by now. Take it out and put aside in a bowl that will catch the drippings.
Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don’t strain the water off the tomatoes put the water from the can right in the mix.
Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won’t get the flavor in as deep as simmer will but it’ll still work fine. While it’s getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn’t you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.
So serve up your Chicken Cacciatore! With some chianti and some of Poppop’s ,,er,,your No Knead Bread
Chicken Cacciatore
Ingredients
- 1 whole fresh Chicken or enough pieces for 4 people
- 2 tbsp. olive oil
- 2 tbsp. salt
- 2 tbsp. black pepper
- 1 pinch red pepper flakes
- 1 med. size onion chopped
- 1 fresh pepper red or green
- 4-6 cloves garlic
- 1 28 0z. can diced tomatoes keep the water
- 2 Tbsp capers drained
Instructions
- Get 2 chicken breasts, whole with the bones and skin still on. Cut the breasts in half if you want to. Just lay them bone side down on a cutting board, cut down to the bone then force the knife through the bones. A chef knife and tap it with the heel of your palm to get it through the bone works good. 4 thighs with the bone and skin or 2 legs cut in half so you would have 2 thighs and 2 drumsticks. Or, you could just go with some chicken tenders for a quickie version. Put a skillet with about 2 tbsp. of olive oil on med high.
- Lay the pieces of chicken with the skin side up and sprinkle with salt and black pepper. Put the pieces in the frying pan skin side down and salt and pepper the up side.
- While the chicken is getting browned chop up the veggies. When the chicken is browned on the skin side turn it over and when the other side is done remove it to a bowl that will catch the drippings.
- Add the veggies to the pan and stir with a wooden spoon scraping the good stuff off the bottom of the pan so it can mix in with the veggies. About a tsp., or more each, of salt, black pepper and red pepper flakes. When the onions and garlic start to turn translucent add the tomatoes and the capers. Don't strain the water off the tomatoes, put the water from the can right in the mix.
- Put the chicken and the drippings in with the veggies. Mix up the chicken with the sauce and turn the pieces so they get coated on all sides. Turn the chicken over and stir things up every 5 minutes or so. You can leave the heat up and have it ready to serve in about 20 minutes or you can lower it to a simmer and let it go slower. Fast won't get the flavor in as deep as simmer will but it'll still work fine. While it's getting good go ahead and cook up about 1/2 lb. of pasta. But you already thought of that didn't you. If you feel that the sauce starts to get a little too thick add a little of the pasta water.
- So serve it up! With some chianti and some of Poppop's ,,er,,your homemade bread.
